vegan roasted capsicum dip.

Antipasto is the flavour of the month (or year really) but it isn't the best for vegans or people with gluten intolerances, it also happens to be one of my favourite meals, it counts as a meal in my opinion. With all of the cheese filled dip, gluten crackers and meats in traditional antipasto plates and grazing boards this dip is perfect for vegans and is gluten free and, of course, delicious.

The roasting of the capsicum gives such an amazing flavour! the smokiness is perfect and makes this dip great for a antipasto plate of grazing board, for but meat eaters and non-meat eaters!

This dip is the perfect entertainers dip that's ideal for both summer and winter, snacking, or as part of hors d'oeuvre, and best of all, it's healthy!

To serve this dip you can do whatever you like with it, use it as part of a grazing board, serve with some flatbread, more dips and olive oil orrrrr you could do what I am doing right now whilst typing this.... smother some flatbread with this beautiful dip for your dinner, not quite a meal but I wasn't too hungry after eating a massive late breakfast today and snacking while I was cooking!

Prep time: 10 mins

Cooking time: 5 mins

Ingredients

4 red capsicums, washed

1 cup of cashews, rinsed and soaked

3 tbsp unhulled tahini

1 tsp sumac

1 tsp cumin

1/2 tsp smoked paprika

1/2 tsp chilli flakes

3 tsp crushed garlic

3 tbsp olive oil

1 tsp salt

Salt and pepper, to taste

Method

The first step is to roast your capsicums, there are two ways to do this, the oven or the stove top. I have done these on the flame of the stove top but the grill in the oven works just as well. Using either of these methods, get your capsicums soft and they should be looking blackened on the skin.
Once the capsicum skins are blackened, place in a snap lock bag and seal them until they have cooled. To get the blackened skin off the capsicum, rub them in the bag. The sweat from the heat should help to break down the skin and allow it to come off much easier!
With all of the skin removed from the capsicums remove the stem of the capsicum including the seeds. Give the capsicum a shake to ensure all of the seeds have been removed.
In a food processor, place all of your ingredients, except for the tahini and olive oil. Pulse until combined.
Keep blending your dip on a medium speed adding the olive oil slowly, around 1 tbsp at a time. Keep blending until you have a smooth consistency.
Once you have a smooth dip add the tahini and blend until combined.
Serve on a grazing board or by itself with flatbread and you are ready to get chomping! Enjoy!

If you make this and love it as much as I do please let me know in the comments below, I would love to know what you think!